La Pizzaiola @ Sime Darby Centre (Dunearn Road) - Authentic Italian Pizza-maker Launches New Menu Of Fresh Flavours

Since reopening in 2012, La Pizzaiola has grown to 3 outlets strong, in King Albert Park, Jalan Riang and Kalidasa. It's been most known for dishing out homely authentic Italian classics such as wood-fired pizzas baked in a traditional oven crafted in Italy.

This time, it's ready to welcome diners with its brand new menu of fresh flavours, including new salads, appetisers and pasta. Alongside the new launch, enjoy free-flow filtered sparkling, still water at $1 and wine as low as $7.

Focaccia Aglio, Burro e Mozzarella 4/5

Served as our first appetiser, the warm and toasty Focaccia Aglio, Burro e Mozzarella ($16.90) was the perfect start. The freshly baked focaccia bread is lined with chopped garlic, butter and Mozzarella Fior di Latte. The subtle aroma of garlic with oozy mozzarella worked wonderfully together. My only gripe, I wished they had added more mozzarella near the ends of the focaccia!

Sardine Fritte 4/5

In a portion of Sardine Fritte ($20.90), you have four pieces of deep-fried breaded fresh sardines with a side of salad. The thickness of the batter was just nice with tender sardine meat.

Porchetta Salad 4/5

The last of our appetisers was the Porchetta Salad ($19.90). On thinly sliced roasted pork belly dressed with mustard honey sauce, it's further topped with tomatoes, rocket salad and balsamic vinaigrette.

Pancetta Affumicata e Funghi 4.2/5

Moving on to the wood-fired pizzas. The first on our table was the Pancetta Affumicata e Funghi ($23.90), which also ended up as our favourite dish of the night. Their pizza base was thin with a slight chew on its crust. The slices of crispy bacon gave a nice saltiness to the red onions, mushrooms and Mozzarella Flor di Latte.

Calzone 3.5/5

We were a little disappointed to cut open to a watery Calzone ($22.90). I wished they had used a thicker and punchier tomato sauce to better contrast the other fillings of cooked ham, button mushrooms and Mozzarella Flor di Latte.

La Pizzaiola Speciale 3.5/5

My dining companions sang praises of the La Pizzaiola Speciale ($27.90), which had toppings of roast beef slices, shaved parmesan, arugula salad, truffle oil and Mozzarella Flor di Latte. However, they shared the same sentiments about the tomato sauce used here.

Risotto ai Funghi Porcini e Tartufo 3.8/5

The Risotto ai Funghi Porcini e Tartufo ($26.90) is risotto with porcini mushrooms and truffle oil. Unfortunately, the earthy mushrooms we expected to be prominent didn't come through, as the cheesy flavours dominated it more.

Pollo Biologico alla Diavola 3.8/5

La Pizzaiola's Pollo Biologico alla Diavola ($33.90) features roasted organic spring chicken marinated with Italian herbs and spices, served with roasted potatoes and rocket leaves. Some parts of the chicken were tough, but the rest were primarily tender with crisp skin. The herbs and spices are very strong here, something good to note if you're not a fan of such flavours.

Panna Cotta 3.8/5

Unfortunately, the Panna Cotta ($10.90) was a tad too watered down, though we enjoyed the tangy sweet berry sauce.

Tiramisu 4/5

La Pizzaiola’s rendition of the Tiramisu ($11.90) was lovely. It wasn’t overly creamy and had a distinct kick of coffee and alcohol notes.

Creme Brulee 4/5

Our unanimous favourite of the desserts was the Creme Brulee ($12.90), which had a rich custard base and a thin and crisp caramelised layer on top.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.



La Pizzaiola
Link@896
896 Dunearn Road
#01-10
Singapore 589472
Tel: +65 64848896
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Nearest MRT: King Albert Park (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at King Albert Park. Take Exit B around the road. Walk to destination. Journey time about 3 minutes. [Map]

Sol & Luna @ CapitaSpring - A New Latin-European Bistro Nestled In Lush Greenery

Sol & Luna is the latest concept by 1-Group perched 100 metres up on Singapore's latest 51-storey skyscraper CapitaSpring. It is a Latin-European bistro nestled in the building's green oasis, a unique sanctuary-in-the-sky of lush greenery.

Fried Soft Shell Prawn 4.2/5

We began our dinner at Sol & Luna with the Fried Soft Shell Prawn ($16) served with lime aioli and parsley. There is no need to de-shell the prawns. It can be eaten together with the crispy shell. An addictive snack to kick start the dinner, especially with a few glasses of drinks.

Grilled Tomino Cheese 3.5/5

You may like the Grilled Tomino Cheese ($22) wrapped with parma ham if you are a cheese lover. You can also taste a hint of sweetness from the acacia honey, coupled with a peppery kick from the black pepper. To enjoy the gooey grilled tomino cheese, you can spread it on the crostini.

Prawn & Octopus Nicoise Salad 4/5

The Prawn & Octopus Nicoise Salad ($25) will delight the carnivores as the meats are more than the greens. You can find prawn, octopus, quail eggs, haricot beans, Rescoldo potatoes, olive and Spanish anchovy on the plate.

White Gazpacho 3.5/5

Next, we have the White Gazpacho ($19) with grape segments, marcona almonds, grilled half avocado and mixed seeds, drizzled with a few drops of basil oil. I find it quite bare with just half an avocado floating in the middle of the white gazpacho in terms of presentation. While the cold soup is tasty, complemented by the various textural bites of the ingredients, I thought the cold soup was not chill enough.

Grilled Australian Shark Bay 4/5

This is our third prawn dish for the night, Grilled Australian Shark Bay ($25). There is nothing fancy, just simple cooking to appreciate the sweetness of the tiger prawns, topped with corn and tomato salsa.

Truffle Risotto 4.2/5

One of the crowd's favourites is the Truffle Risotto ($25), cooked to a delightful creaminess packed with beautiful flavours from the grana padano truffle and mushroom paste. Customers have the option to add fresh seasonal truffles, subject to market price.

Wood-Fired Sardine 4.2/5

The dish that surprised me was the Wood-fired Sardine ($19). Shaped like a sausage, it is actually a concoction of sardine, mussel, herb and pine nuts wrapped with parma ham, paired with butternut puree. There is something familiar with the wood-fired sardine that I can't pinpoint. It just grows on me to go back for more.

Baked Veal Shank Pie 3.5/5

Good for sharing is the Baked Veal Shank Pie ($28). Tearing the puff pastry apart reveals a bowl of chunky veal, carrot, onion, and potato in delicious veal jus. Though I find the veal shank was a bit tough for my liking, the rest are well executed.

Escalivada 3/5

As for the Escalivada ($14), I do not know how to appreciate the mushy texture of the ragout of eggplant paired with capsicum, pearl onions, Spanish anchovies and hazelnut oil. However, the taste profile is indeed delicious.

12 Hours Slow Cooked Welsh Lamb 3.5/5

The 12 Hours Slow Cooked Welsh Lamb ($28) is cooked to fork tender, paired excellently with the bordelaise sauce, broccolini and garlic crumbs. 

Sol & Luna Tiramisu 3/5

For dessert, we tried the Sol & Luna Tiramisu ($16) and Tarte Tatin with Creme Anglaise Sauce ($13). The tiramisu is light-handed compared to other versions I have.

Tarte Tatin with Creme Anglaise Sauce 4/5

My preference goes for the Tarte Tatin with Creme Anglaise Sauce. Pour the creme anglaise sauce over the caramelised apple layer resting on the puffy pastry for a sweet ending to a satisfying dinner.

Overall, Sol & Luna is a beautiful restaurant on top of CapitaSpring. It brings together dishes from the Latin-European region - Italy, France, Portugal and Spain, reinvented with a twist and finesse. While there are hits and misses for the dishes, it is still worthy of a visit to immerse yourself in the green oasis.

Note: This is an invited tasting.


Sol & Luna
CapitaSpring
88 Market Street
#17-01
Singapore 048948
Tel: +65 80314316
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Website
Nearest MRT: Raffles MRT (EW Line, NS Line)

Opening Hours:
Breakfast
Daily: 7am - 1045am
Weekend Brunch
Sat & Sun: 10am - 230pm
High Tea
Daily: 230pm - 5pm
Lunch
Mon-Fri: 11am - 230pm
Dinner
Daily: 6pm - 1030pm

Direction:
1) Alight at Raffles MRT station. Take Exit A. Walk to Malacca Street. Walk down Malacca Street to Market Street. Cross the street. Walk to destination. Journey time about 5 minutes. [Map]

Claypots Full Circle @ Amoy Street - Seafood Influenced By Mediterranean and Asian Flavours

With the opening of Claypots Full Circle at Amoy Street in Singapore, The Claypots Group in Australia has indeed come in full circle. This seafood restaurant and bar, at its core, serves up dishes influenced by Mediterranean and Asian flavours. Interestingly, you will be surprised to know that Singapore cuisine plays a huge part in it as well. Founded by self-taught Mediterranean chef Renan Goksin, it all began when Chef Renan travelled to the South East Asia region and was captivated by our sambal stingray and chilli crab. He is particularly intrigued by the use of claypots in our dishes, which is similar to the clay earthenware pots used in Mediterranean cooking that he was familiar with. Taking inspiration from it, Claypots Australia was then established to be known for its seafood dishes with bold flavours and served in claypots. Then two Singaporeans fell in love with its seafood dishes during their stint in Melbourne as university students, which eventually led to their collaboration and establishment of Claypots' first overseas outpost.

Okra tossed with Dried Shrimp 3/5

Cheese Saganaki 3.8/5

In Singapore, you get to enjoy exclusive items such as Okra tossed with Dried Shrimp ($7) as well as the Cheese Saganaki ($15). The in-house dried shrimp paste was robust but I find the dish rather ordinary. On the other hand, the Cheese Saganaki sent much joy down to my belly as I took in the sweet, piquant, savoury flavours of the dish. Oven baked and caramelized with sugar, the Haloumi cheese takes on a whole new profile with its sugary crust. I love the candied orange that gives a concentrated amount of zest to the cheese while at the same time brightening the dish visually.

Grilled Atlantic Sardines 3.8/5

Showcasing our South East Asian flavours is the Grilled Atlantic Sardines with Kaffir Lime Leaves ($10 ). Not your typical canned sardines but specially imported fresh sardines. The highlight of this small plate is the sweet, tingling spicy sambal paste served atop. It goes really well with the rich, dense meat and addictive along the way.

Garlic Prawn 3.5/5

Experience an extra large Garlic Prawn (Market Price), which is usually a Tiger, Banana or Indian White Prawn. What we had was the Tiger Prawn which came sizzling in its own juices with olive oil and garlic in a hot plate. There is a reason why Pide is served along with it, as you simply can't help but to use it and sop up the garlicky oil, flavoured with the goodness of the crustacean juice. And please don't mistaken the seared coriander as a garnish! It is be savoured alongside the prawn for a complete satisfaction.

Moroccan Claypot 3.5/5

Afterall all the rich, garlicky and spicy stimulation, Moroccan Claypot ($26) was extra comforting on my senses. The pot houses fish fillets, mussels and clams, prepared with an aromatic herb and spiced tomato based sauce, sweetened with vegetables such as roasted peppers, eggplants and zucchini that are well cooked down to release all their sweet juices. Stirring it up and you will find a bed of cous cous at the bottom, flavourful with all the mixture of herbs, spices, sauces and juices.

Full Circle Port Arlington Mussels 3/5

One of Claypots' signature sharing plate is this Full Circle Port Arlington Mussels ($25) in a garlic and herb mix. The mussels were elegant and delicate. The sauce is again, spicy and garlicky, like a diluted version of their homemade sambal paste. I would prefer the sauce to be simply wine and butter with garlic and herbs, as the spices start to get a little overwhelming after a few dishes.

'Fish of the Day' with Chermoula 3.5/5

Our 'Fish of the Day' (Market Price) was Red Snapper. Very lightly seasoned, a specially made Chermoula, a Tunisian sauce traditionally used to pair with seafood was served alongside to complement the fresh meat. Any more 'sambal' would have ruin the meat for sure.

St Kilda Shellfish Stir-fry 3.5/5

As a finale, we had their signature St Kilda Shellfish Stir-Fry (Market Price). It is a blackboard special that came in a visually astounding serving of seafood stacked together including flower crab, mussels, clams and prawns, tossed in coriander, lemongrass and spices in a wok. I love the rice, which were plumped with juices and its spicy house gravy from the ingredients. I also adores the coriander and ginger that comes along in the dish.

Like many, I thought Claypots Full Circle was a claypots dining concept initially. It is essentially a seafood dining bar but its identity may be more striking if there are more dishes served in claypots. That said, I appreciate how it celebrates our South East Asian flavours and dishes by serving up really solid housemade sambal. Do grab a cup of 'Coffee' when you are here, concocted with Bourbon, Frangelico liqueur, Expresso, milk and Maraschino cherry syrup. It goes really well with the punchy flavours of the dishes, and the bonus is that you can easily sneak a cup into your office cubicle!

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Claypots Full Circle
103 Amoy Street
Singapore 069923
Tel: +65 62032203
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1030am - 12midnight
Sat: 5pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Botanico @ The Garage (Singapore Botanic Gardens) - Dining At UNESCO World Heritage Site

Two new dining concepts has taken over The Garage, a conservation building within Singapore's first UNESCO World Heritage Site - Singapore Botanic Gardens, that was built in the 1920s. Once a stable for cars, the second floor is now occupied by Botanico helmed by Spanish-born Chef Antonio Oviedo. The restaurant offers a contemporary-bistro seasonality driven menu.

Botanico Salad 4.2/5

A celebration of summer in the plate comes in the form of the Botanico Salad ($18) which comprises of heirloom momotaro tomatoes, burrata, pickled beetroot, radishes, charred cucumber, fresh figs and edible flowers, dressed in olive oil. Besides the sweetness of the tomatoes, the other highlight on the plate has to be pickled beetroot.

Calamaritos 4/5

The Calamaritos ($12) is simplicity at its best. The unmarinated fresh baby squid is coated with tempura flour and deep fried to crispy. Zest it up with a squeeze of the lime and have it with the seaweed aoli to complete the enjoyment. Be warned, this is very addictive.

Idiazabal Croquettes 4/5

The Croquettes ($14) here is made using smoked Idiazabal cheese emulsion. Idiazabal is a raw unpasteurised sheep milk cheese from the Basque country. The delightful crispy bite comes from the coat of bread crumbs which is deep fried to golden brown. It is then paired with some slices of chorizo for an elevated enjoyment.

Chargrilled Green Asparagus 4.2/5

A smokey aroma filled the air when the Chargrilled Green Asparagus ($12) was served. I was told that the asparagus was smoked with dried asparagus peek in the Inka oven. The crunchy asparagus is then paired with bernaise, tarragon flowers, tarragon leaves, charcoal-grilled hazelnuts and grapefruit segments. The dish may seems simple but the smart cooking has given it a new form of life to the asparagus.

Lamb Tartare 4.5/5

I have eaten many beef tartare but Lamb Tartare ($20) is a first for me. The chopped lamb is paired with black olives arlette, pickled onions, nasturtium and topped with mustard ice cream. This is surprisingly good, with the flavours tickling all the senses, seducing you to eat it up.

Smoked Sardines 4.5/5

The Smoked Sardines ($20) is a seasonal dish on the menu. We were lucky to have the Japanese sardines known as iwashi which is actually smoked in-house. This is paired with Aijo Blanco (almond, garlic, olive oil), Migas (croutons fried in iberico fat), chorizo bits and Kyoho grapes. The play of flavours and textures, working harmoniously together made this an amazing dish. Do note, the kitchen may replace the sardines with mackeral if iwashi is not in season.

Japanese Scallops 3.5/5

While the rest of the group enjoyed the Japanese Scallops ($27) with Topinambur puree and crisps, iberico lardo and samphire, I have a different view. I like the used of the iberico lardo to enhance the flavours but the samphire did not quite work for me. While it gives the dish a crunchy texture, I thought the earthy flavour throws the balance slightly off.

Roasted Pigeon 4/5

The Roasted Pigeon ($27) is served in two ways. The pigeon breasts is pan seared to medium rare while the pigeon leg is sous vide to tender. The other components on the plate are parsnip brown butter puree, parsnip slices sauteed with brown butter, shavings of smoked walnuts and butterfly sorrel. Pigeon has quite an acquire taste which is either you like it or hate it. Personally, I enjoyed it

Chargrilled Carabinero 3.8/5

A comforting and hearty dish on the menu is the Chargrilled Carabinero ($28). The scarlet prawns are charcoal grilled in Inka oven and topped with pine nuts. The mellow rice is cooked with Bomba rice and topped with pork trotters cube. I could detect trace of saffron too.

Botanist 4/5

The Botanist ($12) is a dessert interpretation of gin and tonic. It comes with compressed granny smith apple cubes infused with gin and juniper berries, lime gel, cucumber sorbet, coconut foam, coconut sable crumble, kefir lime zest. My favourite is the cooling and refreshing cucumber sorbet.

Tropical Fruits 3.5/5

The other dessert, Tropical Fruits ($14) is inspired by the botanical surroundings and tropical fruit trees that used to line the orchard. The highlight on the plate is the creamy laksa leaf ice cream but unfortunately the flavour was masked by the jackfruit's sweetness. It needed some refinement to achieve a better balance.

A visit to The Garage is not complete without checking out the hidden bar on the 2nd level at Botanico. The alfresco bar area is actually air conditioned! It has definitely set a new benchmark of outdoor dining in Singapore which is air conditioned. It is amazing that the design of the place is able to trap the cool air within, keeping the temperature around 20-25 degree celsius.

Note: This is an invited tasting.


Botanico 
The Garage (Singapore Botanic Gardens)
via Cluny Park Gate
50 Cluny Park Road
Singapore 257488
Tel: +65 98311106
Facebook
Website
Nearest MRT: Botanic Gardens (CC Line)

Opening Hours:
Wed-Sun: 6pm - 10pm

Direction:
1) Alight at Botanic Gardens MRT station. Take Exit A. Turn left and walk to Cluny Park Road. Turn left onto Cluny Park Road and continue walking down the road. At Cluny Park Gate, walk in and walk to destination. Journey time about 8 minutes. {Map]